This Delicious Shrimp Bisque is a wonderful entree, and accompanied with the Mushrooms Bruschettas topped with Onion Crisps is a complete meal on its own
Peel and devein the Shrimp and keep the shells for the soup. Reserve the shrimp in the refrigerator.
Heat the oil in a soup pot. Add the shrimp shells and cook over high heat until they start to brown. Stir frequently to avoid burning the shells. Reduce the heat and add ¼ of the onions, the carrots, celery, and garlic. Cover and cook for approximately 6 minutes stirring until the onions soften up. Add the water and the bay leaf, a small pinch of salt. Bring to a boil, reduce the heat, cover and simmer for 25 minutes. Strain the resulting bullion.
Heat the butter in a large pan over a medium heat and add the remaining onions. Cover and cook for 6 minutes until they brown up. Add the bullion, rice, and tomato paste. Bring to a boil. Reduce the heat, cover and simmer for 30 minutes or until rice is very soft.
Allow the soup to cool slightly. Use an immersion blender to purée the soup .
Return the soup to the pan and place over a medium low heat. Add the raw shrimp, simmer for about 8 minutes and half way through the simmering, add the lemon. Make sure the shrimp does not overcook. Taste and adjust the seasoning.
Garnish with Parsley and serve.